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Saturday, December 17, 2011

Roasted duck legs

Honey-braised roast duck leg with shiitake mushrooms
  1. For marinade: Make shallow cuts on the legs with a sharp knife and marinade in 4-5 tbsp soya sauce, freshly grated ginger, garlic, ground cinnamon, cloves, (green cardamoms optional) anise seed, and honey in a ziplock overnight.
  2. Bake for about 2 - 3 hrs in a preheated oven at 375 F. Turn sides when necessary and braise honey and soya sauce to keep the skin from drying completely.
  3. You can broil the last 5 minutes or at 500 F to brown the skin.
  4. Slice oranges into thin round slices and place the roast legs with sprigs of your favorite herb.
  5. You can serve with your favorite dipping or orange sauce

You can also add your favorite duck sauce to the baste or marinade. Sometimes, packaged Peking sauce can be added to enhance the natural flavors. Don't overkill.

If you have a whole duck and want to use the giblets, you can look up some suggestions here

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